Lemon and Almond Cupcakes- Behind the Curtain Dessert Challenge

Today is BEHIND THE CURTAIN DESSERT CHALLENGE  REVEAL DAY! For this month’s reveal, our challenge was to make a dessert using almond paste and pastry of some sort. I chose to make Lemon and Almond Cupcakes.

Looking for more easy recipes? Check out my huge database of delicious, homemade goodies.

Lemon-and-Almond-Cupcakes-700x525

What is the Behind the Curtain Dessert Challenge?

Every month we are assigned two ingredients (this month it was Almond Paste and Pastry)  we are to take those two ingredients and create or find a recipe using the chosen ingredients.

Does this sound like fun to you?  Need more traffic to your website or want to meet new friends?  Then this is the party for you!  THIS IS A BLOG HOP so EVERYONE gets to be the host.  HERE is more information on how it works.

Back to my yummy recipe :)

These cupcakes turned out SO good. I had never baked with almond paste before, but I now know, I will be baking with this substance a lot more in the coming months.

Lemon and Almond Cupcakes- Behind the Curtain Dessert Challenge
 
Ingredients
  • 1-7 oz box Almond Paste, grated
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1 cup plain yogurt
  • ¼ cup canola oil
  • 2 tablespoons fresh lemon juice (2-3 large lemons)
  • 2 teaspoons grated lemon rind (only yellow part)
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 cups of powdered sugar
  • 1 stick of butter, room temperature
  • 2 teaspoons of milk
Instructions
  1. Preheat oven to 350°F. Place cupcake liners in muffins tins.
  2. In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
  3. Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than ½ full.
  4. Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes.
  5. Then, transfer cupcakes to wire rack and cool completely.
  6. To make icing, mix together powdered sugar, butter, and milk. If you want a thicker icing, add more powdered sugar. For a thinner icing, add more milk.

See what other bloggers are making

Here are the other bloggers in the challenge. Check out their almond paste and pastry desserts

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Subscribe to my mailing list and get a free dessert cookbook with 50 of my favorite recipes.

* indicates required
Email Format
Did you like this? Share it:

Comments

  1. The Ninja Baker says

    Your lemon and almond cupcakes do look and sound very delicious, Jennifer.

    Nice to know that pure buttercream (all butter icing vs. vegetable shortening) can produce thick enough frosting for proper piping.

    P.s.
    Congratulations too on homeschooling and 20 years of marriage =)

    P.s.2.
    Didn’t realize the photo of my contribution to the Dessert Challenge and link back to my site couldn’t be included later after posting as in other groups.
    Love to have you take a peek at The Ninja Baker’s Petite Almond Puffs.
    http://ninjabaking.com/news/petite-almond-puffs-dessert-challenge

  2. Sheryl says

    Thank you for sharing your recipe at BEHIND THE CURTAIN CHALLENGE! I can’t wait to see what you create for next month! Pretzels and Caramel! ~Sheryl @ Lady Behind The Curtain~

  3. Carole says

    These look wonderful. I just made an almond and fresh lemon pound cake, and the recipe called for almond paste as well! So i know it’s a great combination. I’m looking forward to making these cupcakes! Thanks for this great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge